Articles on food product development, shelf life and food technology from the Foodlab lab in Yakum, Israel.https://foodlab.co.il/enhttps://foodlab.co.il/blog/accelerated-shelf-life-testing/https://foodlab.co.il/blog/accelerated-shelf-life-testing/How to shrink a one-year shelf-life study into weeks, when it works, and when excess stress creates a failure that never happens on the shelf.Sun, 11 Oct 2026 00:00:00 GMThttps://foodlab.co.il/blog/ai-never-tasted-ice-cream/https://foodlab.co.il/blog/ai-never-tasted-ice-cream/Clients now arrive with a tidy answer from an AI model. A good starting point, not a threat. Where the answer ends and real development begins.Sun, 11 Oct 2026 00:00:00 GMThttps://foodlab.co.il/blog/freeze-drying-when-worth-it/https://foodlab.co.il/blog/freeze-drying-when-worth-it/Freeze drying keeps shape, colour and aroma better than any method, and costs the most. How to decide if your product justifies it, in one bench trial.Sun, 11 Oct 2026 00:00:00 GMThttps://foodlab.co.il/blog/from-recipe-to-product/https://foodlab.co.il/blog/from-recipe-to-product/A recipe that works in the kitchen is not yet a product a factory can make. The six stages in between, from brief to shelf life, and why you sometimes loop back.Sun, 11 Oct 2026 00:00:00 GMThttps://foodlab.co.il/blog/what-to-prepare-before-npd/https://foodlab.co.il/blog/what-to-prepare-before-npd/The ten questions a good development brief answers, why each drives decisions in the lab, and what to do when you only have an answer from an AI model.Sun, 11 Oct 2026 00:00:00 GMThttps://foodlab.co.il/blog/why-snack-goes-soft/https://foodlab.co.il/blog/why-snack-goes-soft/A product does not "just spoil". Usually one measurable mechanism is responsible: moisture, oxidation, texture, microbiology or packaging.Sun, 11 Oct 2026 00:00:00 GMT